ingredients

500g	RUSTICO ARTISAN
400g	TOMATO SNACK 2X2,5 KG
6.600g	Wheat flour
3.000g	Semolina
500g	Butter or margarine
200g	Sugar
220g	Salt
200g	Yeast, fresh
6.500g	Water, cold

processing

Method:

Mixing time: 3 minutes slow + 7 minutes fast
Dough temperature: 26° C
Dough resting time: 20 minutes
Scaling weight: 130 g

Scale dough pieces of 130 g and shape round for burger buns. If desired, roll long to approx. 20 cm length.
Place the dough on trays and prove.

Proving time: approx. 60 minutes at 35° C and 80 % rel. humidity.

After proving, let the skin dry out for around 5 minutes. Then brush with egg, sprinkle sesame and bake with little steam.

Baking temperature: 210 °C
Baking time: ±13 minutes

After baking, cut in half and spread mayonnaise, then top with a thin hash brown, fried egg, bacon, cheese and greens.